Summary

Ingredients

• 200 g mararine, soft or butter
• 175 grams sugar
• 1 point vanilla sugar
• 0.5 ½ bottle rum flavor
• 1 pinch (s) salt
• 4 egg (s)
• 125 g flour (wheat flour)
• 1 teaspoon Baking powder
• 100 g chocolate (chocolate flakes)
• 100 g almond (s), round
• 1 glass sour cherries, (drained weight 370 g)
• 2 tablespoon sugar (hail sugar)

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Instructions

1. For the batter, stir the margarine or butter with a hand mixer with a whisk on the highest setting until smooth. Gradually stir in the sugar, vanilla sugar, rum flavor and salt, stir until a bond is formed. Gradually stir in the eggs. (each egg about ½ minute)
2. Mix flour with baking powder, sieve and stir in portions over medium heat. Briefly stir in the chocolate and almonds. Pour the dough into a springform pan (diameter 26 cm, base greased) and smooth it out.
3. For the topping, drain the sour cherries on a sieve and distribute them on the dough (leave about 1 cm free on the edge). Put the tin on the wire rack in the oven.
4. Top / bottom heat: approx. 180 ° C (preheated)
5. Hot air: about 160 ° C (not preheated)
6. Gas: level 2-3 (not preheated)
7. Baking time: 35-45 min.
8. After baking, allow to cool and sprinkle cakes with crystal sugar before serving.